A Thanksgiving centerpiece made with fall produce and a turkey soup tureen. NICK KOON, THE ORANGE COUNTY REGISTER

Most families are set in their ways when it comes to the Thanksgiving menu. I understand. The backbone of the meal is made up of core dishes that kindle memories and are part of what makes each family's feast unique.

Often the names of these dishes carry attributions with monikers such as Mom's apple-sausage stuffing, Aunt Mary's cranberry salad or Cousin Lou's giblet gravy. Their place on the table is set in stone.

Reluctant to tinker with tradition, I sought out ways to freshen the feast; add-ons to bring sparkle and surprise to the meal without pushing old favorites off the list.

Many of these suggestions are quick and easy enough for the host to whip up. Others are more time-consuming and should be delegated to enthusiastic guests. Don't be afraid to ask for help.

The setting: I asked entertaining expert Nathan Turner for some advice about creating a Thanksgiving dining table that is festive yet uncomplicated.

"I love a natural centerpiece; bring the outdoors in with fall leaves, pumpkins of different sizes and colors, even cabbage – all mixed together down the center of a table," says Turner, the author of "Nathan Turner's American Style" (Abrams, $40).

That's easy enough and a great way to repurpose Halloween décor. At my house, that means leftover pumpkins along with gourds, pomegranates and persimmons surround a turkey-themed soup tureen (the big old turkey tureen is removed before the guests are seated because it blocks views).

Prosecco bar: Set up a station for guests to make aperitifs to their liking. Provide glasses, chilled Prosecco (Italian sparkling wine) and a couple of flavor-packed options to stir into the bubbly. Two possibilities are crème de cassis, a black currant-flavored liqueur; and Aperol, a bittersweet Italian liqueur that is delectably herbal. Offer some fresh raspberries and orange slices that are cut to fit easily into the glasses.

Nibbles: The idea is to give folks a little something to tide them over until the turkey is carved, not a groaning board of tidbits to fill them up. Thyme-roasted Marcona almonds are a delectable combination of flavor and crunch. The nuts are roasted with fresh thyme and a little olive oil, then seasoned with high-quality sea salt.

On the side: Here's an irresistible pumpkin gratin that showcases thin slices of peeled sweet (pie) pumpkin amped with cream and grated Grana Padano cheese. In the oven, the pumpkin slices soften and the cheese-cream mixture that surrounds the bright orange slivers thickens to an aromatic sauce. This dish will give the vegetarians at your table something to rave about.

The finale: I'm not suggesting that you eliminate the pumpkin pie; in some families that might cause a dessert riot. But bring out this award-winning French Apple Cream Pie alongside the traditional pumpkin. The delicacy could turn out to be a new Thanksgiving tradition.

Rhonda Martin of Rancho Santa Margarita was the division winner for all pie entries at this summer's OC Fair. It was this sweet-tart-custardy treasure that did the trick. Martin cuts good-size holes in the top crust before it bakes, then spoons warm custard into the holes once it is out of the oven. Delicious as is. No whipped cream or ice cream needed.

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